Recipe Courtesy: Sharmi's Passion
My Facebook friend Archana Shenoy Prabhu was in Kannur recently. She uploaded a picture showing a very big raw mango, almost the size of a tender coconut! When asked, she said it is from her brother in law, also my Facebook friend Mahesh Baliga's mango tree that yields hundreds of such big mangoes but they are not edible directly. They are very sour and are fit for making pickles.
This one is easy to make and is finger licking good. Guaranteed to go well with congi, rice and daalithoi and with curd rice. You can also serve this as sides with Aloo Paratha and curd.
Ingredients:
Raw Mango - 750 Gms whole
Red Chilli powder - 2 tsp
Powdered Jaggery - 1/2 cup
Turmeric powder - 1/2 Tsp
Salt - to taste
To roast & grind:
Fenugreek seeds - 1 Tsp
Byadgi Red Chillies - 5-7
To temper:
Oil - 20 ml
Mustard seeds - 1 tsp
Asafotoeda(Hing) - 3-5 Gms
Method:
Wash the raw mangoes, chop into bite sized pieces, set aside.
In a pan, dry roast fenugreek seeds and red chillies till golden brown.
Transfer it to a mixer.
Grind it to a semi coarse powder, set aside.
In a pan heat oil, add mustard seeds let them splutter.
Add roasted powder, red chilli powder, hing and turmeric powder.
Give a quick mix and switch off.
Transfer this to the chopped raw mango pieces,add salt and mix well.
Leave that to rest.
Meanwhile we can prepare the jaggery syrup.
Add 1/4 cup of water to jaggery and heat it up until it nicely bubbles and is thick like honey in consistency.
Strain to remove impurities.
Now to the thick jaggery syrup add the marinated raw mango pieces and heat it up until it is nicely coated.
Switch it off immediately.
The mangoes get cooked easily so don't heat up for more time, just mix and switch off.
Further note:
The pickle stays well for 2 days in room temperature and many days if refrigerated.
If more oil floats on top (as for any pickle) it increases shelf life.
Always use clean spoon every time.
Don't keep silver spoon immersed in the pickle, the pickle will get spoiled easily.
Grinding chillies and fenugreek to a coarse powder gives the pickle a nice crunchy taste while eating.
This is instant pickle and you need not wait till soaking time.
Just make it and serve it.
The mangoes get half cooked in jaggery syrup and get soft.
Adjust spice and sweetness according to your taste.
My Facebook friend Archana Shenoy Prabhu was in Kannur recently. She uploaded a picture showing a very big raw mango, almost the size of a tender coconut! When asked, she said it is from her brother in law, also my Facebook friend Mahesh Baliga's mango tree that yields hundreds of such big mangoes but they are not edible directly. They are very sour and are fit for making pickles.
When I contacted Mahesh Baliga, he offered to send a few raw mangoes by the next available train. Yesterday, by 12.30 in the afternoon the mangoes reached Mangalore. I was in a mood for pickles and chutneys myself and ventured into making Spicy Raw Mango Chutney, while our neighbour Vinaya Shenoy made Cut Mango Pickle in Brine. I thought of making a different kind of pickle and came across this wonderful recipe online. Thus we had three different pickles within hours!
This one is easy to make and is finger licking good. Guaranteed to go well with congi, rice and daalithoi and with curd rice. You can also serve this as sides with Aloo Paratha and curd.
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| Clockwise from bottom left: Raw Mango Chutney, Mango Sweet Pickle, Cut Mango Pickle |
Raw Mango - 750 Gms whole
Red Chilli powder - 2 tsp
Powdered Jaggery - 1/2 cup
Turmeric powder - 1/2 Tsp
Salt - to taste
Fenugreek seeds - 1 Tsp
Byadgi Red Chillies - 5-7
To temper:
Oil - 20 ml
Mustard seeds - 1 tsp
Asafotoeda(Hing) - 3-5 Gms
Wash the raw mangoes, chop into bite sized pieces, set aside.
In a pan, dry roast fenugreek seeds and red chillies till golden brown.
Transfer it to a mixer.
Grind it to a semi coarse powder, set aside.
In a pan heat oil, add mustard seeds let them splutter.
Add roasted powder, red chilli powder, hing and turmeric powder.
Give a quick mix and switch off.
Transfer this to the chopped raw mango pieces,add salt and mix well.
Leave that to rest.
Meanwhile we can prepare the jaggery syrup.
Add 1/4 cup of water to jaggery and heat it up until it nicely bubbles and is thick like honey in consistency.
Strain to remove impurities.
Now to the thick jaggery syrup add the marinated raw mango pieces and heat it up until it is nicely coated.
Switch it off immediately.
The mangoes get cooked easily so don't heat up for more time, just mix and switch off.
The pickle stays well for 2 days in room temperature and many days if refrigerated.
If more oil floats on top (as for any pickle) it increases shelf life.
Always use clean spoon every time.
Don't keep silver spoon immersed in the pickle, the pickle will get spoiled easily.
Grinding chillies and fenugreek to a coarse powder gives the pickle a nice crunchy taste while eating.
This is instant pickle and you need not wait till soaking time.
Just make it and serve it.
The mangoes get half cooked in jaggery syrup and get soft.
Adjust spice and sweetness according to your taste.
3 comments:
Kitna din rakh sakte hein fridge mein?
I love the way you give detailed instructions and tips at the end. Is it mango season in India already?
Mr. Kudpi,
This pickle can be kept in the fridge for over a month.
Thank you Nita.
Raw Mango season starts as early as in January here and ends by June, but Neelam mangoes are not very much suitable for pickle, though they are available upto July end.
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